KIKO SUSHI SOUTH MIAMI

Name: KIKO SUSHI SOUTH MIAMI
Address: 5829 SW 73 ST STE 5B, SOUTH MIAMI, FL, 33143, US
Rating: 35.9

5829 SW 73 ST STE 5B, SOUTH MIAMI, FL 33143

License #2336298

🍱 Japanese/Sushi ℹ️

35.9 Grade F / 100

Failing Health Score

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Latest inspection

December 22, 2025 · 16 findings · 0 critical

Routine - Food

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Quick take

KIKO SUSHI SOUTH MIAMI in SOUTH MIAMI currently holds an InspectFL Health Score of 35.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 22, 2025. Across those visits, inspectors documented 112 total violations — 14 critical, 30 major, 68 minor.

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Record snapshot

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Inspections on file

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The latest inspection on December 22, 2025 shows 16 observation rows: no critical rows, 3 major, and 13 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

112

Coverage note

Inspector notes linked where available

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KIKO SUSHI SOUTH MIAMI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored on dry food rack in kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed no copy on site printed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tops of ovens soiled on cook line. Observed soiled gaskets in multiple reach in coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on containers above triple sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in across fryer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed on shelves; multiple reach in coolers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in warewash area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Observed wood liners on dry dish rack.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food shelves soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on dry food and dish racks.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-36-4] Ceiling tile missing. Observed next to cook line; above handsink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[08B-38-4] Food stored on floor. Observed inside walk in cooler; containers of sauce.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored on dry food rack in kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed no copy on site printed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handsink next to cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tops of ovens soiled on cook line. Observed soiled gaskets in multiple reach in coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on containers above triple sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in across fryer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed on shelves; multiple reach in coolers.
[25-05-4] Single-service articles improperly stored. Observed to go bags and cups stored on floor in lobby.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in warewash area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Observed wood liners on dry dish rack.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and salmon stored above soy sauce inside walk in cooler. Observed in reach in prep top across stove; raw egg above miso. Operator corrected all violations on site.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in reach in freezer in kitchen; raw chicken over tuna. Operator changed order during inspection.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 broken egg in reach in. Cooler across stove.
[41-10-4] Toxic substance/chemical improperly stored. Observed hand sanitizer stored on top of handsink across sushi bar. Operator removed during inspection.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food shelves soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink next to triple sink. Observed no paper towels at handsink next to cook line.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training; employees Artemio, and Galindo.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on dry food and dish racks.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone charging on dry food rack.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed wood as shelf liner for sauced in kitchen.
[08B-38-4] Food stored on floor. Observed in walk in; spicy mayo on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup in all reach in freezers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed no report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at end off cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed at warewash area above triple sink.
[25-05-4] Single-service articles improperly stored. Observed case of napkins on floor in lobby.
[08B-12-5] Stored food not covered. Observed case of crunches behind front counter with no lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site at time of inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on dry food storage shelves.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed as shelf liner for sauces in kitchen area.
[14-69-4] Observed in chest freezers; at callback.
[10-17-4] Observed in between two coolers at front counter; at time of callback.
[16-38-5] Observed temperature dishwasher machine not reading properly; at callback.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
[16-46-4] Observed old labels on containers above three compartment sink; at callback.
[14-33-4] Observed in reach in coolers throughout establishment; at callback.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area.
[08A-05-6] Observed raw shell eggs stored above Krab; ready to eat.
[01B-02-5] fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day. There was no food discarded.
[03A-02-5] Observed at front counter cooler with ambient temperature of 67F. The following TCS foods stored inside: fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit. Inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is kept. Observed knives stored on rusted shelves.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[22-31-4] Observed rusted shelves where dry food storage is. Observed under prep tables where flour and sugar are kept.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed as shelf liner for sauces in kitchen area.
[08B-38-4] Food stored on floor. Observed cases of soy sauce on floor of walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in between two coolers at front counter.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature dishwasher machine not reading properly.
[35B-02-4] Insect control device installed over food preparation area. Observed in kitchen area; above prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on containers above three compartment sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers throughout establishment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10-2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above miso paste.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cooler with ambient temperature of 54F. The following TCS foods stored inside: tempura shrimp (51F - Cold Holding); fried vegetables (55F - Cold Holding); tempura chicken (52F - Cold Holding); tofu (48F - Cold Holding). As per operator, food has been there since prior day.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit. Inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is kept. Observed knives stored on rusted shelves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at hand sink near kitchen entrance with sponges stored inside.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof for any employees.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plans for sushi rice that is held on time.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted shelves where dry food storage is. Observed under prep tables where flour and sugar are kept. Observed knives stored on rusted shelves.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon and tuna bearing the label inside of reduced oxygen package at walk in cooler. Operator open the individual packages.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At women and men bathrooms.
[29-49-6] Standing water in bottom of reach-in-cooler at kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cut onions. And raw shells eggs stored over bottles of beer At walk in cooler. Operator removed the shells eggs.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed Sushi rice not time marked at sushi station. Manager time marked.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee washed a towel in hand wash sink sushi station.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the establishment used Victoria sanitizer not chemical test was provided.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink sushi station. Paper towels was provided.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Food employees reporting agreement was provided, printed and signed by employers.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The written procedures was provided.